Taima is pleased to announce commercial availability of high-purity Sucralose (CAS 56038-13-2; also indexed as 345-62-8 in legacy registries), the only high-intensity sweetener (HIS) derived from sucrose. Supplied as white crystalline powder, ≥98.0% (FCC/USP/EP/E955/GB25531 compliant), ~600× sweeter than cane sugar, zero-calorie, heat- and pH-stable. Sucralose is the go-to sweetener for sugar-reduction formulations across beverages, baked goods, dairy, confectionery and nutraceuticals — and increasingly blended with Stevia / Monk Fruit for optimized taste-cost profiles. This news covers specs, dosage guidance and why global buyers partner with Taima.

What Is Sucralose?

Sucralose (INN; E-number E955) is 4,1′,6′-trichloro-4,1′,6′-trideoxygalacto-sucrose, a non-caloric, non-cariogenic high-intensity sweetener produced by selective chlorination of sucrose (replacing three hydroxyl groups with Cl at 4-, 1′-, and 6′-positions). Originally developed by Tate & Lyle / University of London (patent filed 1976, brand Splenda®), it is now permitted in 120+ countries and used in 25,000+ SKUs worldwide.

Key attributes:

– Sweetness: ~600× sucrose (clean, sugar-like profile; no bitter aftertaste unlike aspartame/acesulfame-K)

– Caloric value: ~0 kcal/g (not metabolised; suitable for diabetics, obesity, CVD patients)

– Stability: heat-stable to ~200 °C; pH-stable 3–5 (holds >12 months in acidic beverages)

– Solubility: ~28 g/100 mL water at 20 °C; also soluble in ethanol, methanol; non-hygroscopic

– Safety: ADI 15 mg/kg bw/day (JECFA); GRAS (US FDA), EFSA approved; no mutagenicity / carcinogenicity signals

Application Scenarios & Dosage Guidance

1.Beverages

Carbonated soft drinks, juices, RTD tea/coffee, energy & sports drinks, soy milk: **100 – 250 mg/kg

Advantage: water-soluble, no sediment in high-speed filling lines; pH-stable in acidic formulas

2.Dairy & Alternatives

Flavoured milk, yoghurt, fermented milk, ice cream, plant-based milk: 60 – 200 mg/kg

Advantage: survives UHT / pasteurisation; no off-note in lactic matrices

3.Bakery & Snacks

Bread, cakes, biscuits, cookies, fillings: 150 – 250 mg/kg

Advantage: heat-stable to 200 °C; compatible with baking, extrusion, spray-drying

4.Confectionery & Jelly

Hard candy, chewing gum, fondant, jellies, puddings, breakfast cereals: 150 – 500 mg/kg

Advantage: non-cariogenic (doesn’t feed oral Streptococcus mutans)